Shrimp and Pineapple over Coconut Rice


Shrimp and Pineapple over Coconut Rice

Seves 4

Try this colorful and flavorful shrimp and vegetable sauté over creamy coconut brown rice. There’s plenty of time to chop, prep and cook shrimp and veggies while the rice cooks.


1 cup canned light coconut milk 1 cup brown basmati rice 1 large shallot, thinly sliced 1/2 pound asparagus, cut into 1-inch pieces 1 red bell pepper, diced 3/4 pound large shrimp, peeled and deveined 1 cup diced pineapple 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro


Place coconut milk, 1 cup water and rice in a medium saucepot and bring to a boil. Reduce heat to medium-low, cover and simmer 45 to 50 minutes or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, 10 minutes then fluff with a fork.
Meanwhile, heat a large skillet over medium-high heat until hot. Add shallot, asparagus and red pepper and cook 3 minutes or until vegetables are beginning to brown, stirring. Stir in 1/4 cup water. Add shrimp, pineapple and lime juice, cover and cook 6 to 7 minutes or until shrimp are just opaque throughout and vegetables are tender, stirring several times. Stir in cilantro and serve over rice.


Per serving: 310 calories (60 from fat), 6g total fat, 3.5g saturated fat, 105mg cholesterol, 490mg sodium, 49g total carbohydrate (5g dietary fiber, 8g sugar), 17g protein


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